Woodfire Carbonara

Fill your Woodfire with pellets and set it to Smoker, and the Cold Smoke setting, and 1 hour. If you don't have that available just do the lowest temp it will let you. Cold smoke the guanciale whole before you cut it into lardons and Parmigiano-Reggiano for 1 hour.
Toast the peppercorns in a pan over medium heat until aromatic and they start to pop. Let them cool and then either crush with pan, or put them in a grinder.
Cut your guanciale into lardons, or cubes.
Bring pasta water to a boil, season with salt, and cook spaghetti until al dente, about 10 minutes.
When you drop your pasta add your guanciale to a pan over medium heat. Cook until the fat has rendered but don't let it get too crispy. This should be able to be done in the time it takes the pasta to cook.
Whisk eggs, cheese, and ground pepper (to taste) in a bowl to form a sauce.
Grab your past out of the water with tongs and then transfer directly into the egg mixture, stirring quickly to create a creamy sauce.
Add guanciale and the rendered fat and mix well. Adjust with reserved pasta water if needed.
Plate, top with extra cheese, and enjoy immediately!